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Mediterranean Summer Baked Veggies

This is a delicious and easy way to use all of your summer harvest! Tomatoes, peppers, zucchini, eggplant and potatoes, all roasted in a zesty herb-infused olive oil mixture. The result is a rich, decadent vegetable dish, which is also super healthy!
Course Side Dish
Cuisine Mediterranean
Keyword Mediterranean Baked Summer Vegetables, Olive Oil Baked Summer Veggies
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6

Ingredients

  • 1/2 large eggplant, cut into large wedges (see NOTES)
  • 3 potatoes peeled, cut into medium-sized pieces
  • 2 medium zucchini, cut into large wedges
  • 2 medium tomatoes, chopped
  • 2 red peppers, quartered
  • 1 med/large onion, cut into large pieces
  • 2 cloves garlic, chopped or minced
  • 1/2 bunch fresh parsley, stems removed, chopped
  • 1/4 cup fresh basil leaves, chopped
  • 1/2 bunch fresh dill, chopped
  • 1 tsp Kosher salt
  • 1/2-3/4 tsp black pepper
  • 1 tbsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 3/4 cup extra virgin olive oil
  • 1 tbsp tomato paste
  • 1/2-3/4 cup water

Instructions

  • 1. Preheat oven to 400F
  • 2. In a large mixing bowl, combine all the ingredients except the water. Mix well until all veggies are completely coated in the olive oil and herbs.
  • 3. Pour the veggies onto a sheet pan and spread out evenly. Carefully drizzle the water around the veggies.
  • Baked for 30 minutes, flip veggies, and bake 30 minutes longer.
  • After one hour the veggies should be caramelized and velvety soft. Enjoy!

Notes

NOTE: 
  1. Make sure vegetables are cut into large pieces-- allowing them to hold their shape (and not dissolve into mush) when cooked in the olive oil mixture. 
  2.  You can combine a drained, rinsed can of chickpeas with the veggies to make this a main dish meal. 
  3. You can mix and match whatever veggies you grow in your garden or buy at the farmer's market:  leeks, sweet potatoes, carrots, butternut squash and more.   You can also use whatever herbs you have-- oregano, rosemary, basil, sage and more.   
  4. Yes, there's a lot of olive oil, but that's what makes this dish so scrumptious!  You can mop up any remaining olive oil with some crusty bread-- yum!